THE INFLUENCE OF FERMENTATION TEMPERATURE ON WHITE WINE CARACTERISTICS

Abstract

The wine quality is influenced both by grapes and the winemaking techniques. Among the multiple options available at almost every stage from harvest to bottling, the winemakers have to choose the right options. Controlling the fermentation process is essential to improve the quality and organoleptic properties of the final product. In this paper, the effect of temperature on the physicochemical parameters of white wines, of two winemaking strategies: by controlling the temperature and by performing all the stages at cellar temperature was investigated. After bottling, the two series differ slightly in their physicochemical parameters while changes in color density and color hue resulted from increases in fermentation temperature. Fermentation progressed faster as vinification temperature increased. Both series were in accordance with Romanian legislation that indicates the minimum values for titratable acidity and alcoholic concentration.